Butter Roux Icing

I am trying to look for the proper way to make butter roux icing. I found a few variations on the internet and I don't know what is right. How do I know what recipe is correct?? Any suggestions on where to find this? Thanks!

Are you referring to the "proper way" as they use different cooking times? I have tried the heirloom frosting:http://cakecentral.com/recipe/heirloom-frostingand one other that uses shortening instead of butter. I like the all butter recipe, except it separated on me at room temperature. (I don't like cold frostings and cakes). I did not like the all shortening version (not a fan of the grease). So my next try will be half of butter and shortening. HTH.